Friday, July 16, 2010

Summer Salads

Summer salads make great side dishes. You can prepare them ahead and keep them in the fridge. When your side dishes are ready to serve, it makes fixing dinner a snap.

I started making this Three Bean Salad recipe when we lived in Canarsie. At the time, my four children ranged in age from newborn to 17 years old. (Crazy, huh!!!) Getting dinner on the table was a little bit of a juggling act so I needed all the help I could get.

Three Bean Salad

  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup cider vinegar
  • 1 tsp salt
  • 1 can cut green beans, drained
  • 1 can red kidney beans, drained
  • 1 can wax beans, drained
  • 1/2 chopped onion

Mix first 4 ingredients until sugar dissolves. Add beans and onion. Place in a covered container and chill for at least 6 hours before serving.

My mom used to make a cold potato, green bean and tomato salad. (Same colors as the Italian flag)

Mom's Summer Potato Salad

  • 6 to 8 small cooked red potatoes, cooled and sliced in half
  • 1 lb fresh green beans, steamed and cooled
  • 2 to 3 plum tomatoes, quartered
  • 1 small onion, chopped
  • salt & pepper to taste
  • 1/4 cup red wine vinegar
  • 1/4 olive oil
  • 1 tsp sugar
  • 1/2 tsp garlic powder

Mix together the oil, vinegar and spices and pour over the veggies. Toss and chill.

** You can a variety of ingredients and put your own spin on it. Try adding artichoke hearts, roasted peppers, olives etc.

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